Amish Sour Cream Cornbread

Let’s Bake!

1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish.
2. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together sour cream, milk, eggs, and melted butter.
4. Pour wet ingredients into dry ingredients; stir gently until just combined. Don’t overmix!
5. If using, fold in cheese, jalapenos, and/or bacon.
6. Pour batter into the prepared dish and spread evenly.
7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let cool slightly before serving.

Expert Tips

• Use fresh ingredients for the best flavor.
• Don’t overmix the batter – it’ll lead to a tough cornbread.
• Adjust sweetness to your preference – add more sugar for sweeter cornbread, or less for a more savory option.
• Get creative with add-ins! Sautéed onions or different cheeses are great options.

Variations

• Gluten-Free: Use a gluten-free flour blend.
• Dairy-Free: Substitute plant-based yogurt and almond milk.
• Vegan: Use a flax egg and dairy-free sour cream.
• Spicy: Add jalapenos or cayenne pepper.
• Cheesy: Use your favorite shredded cheese!

Serving Suggestions

• Serve warm with chili.
• Enjoy with butter and honey.
• Use leftovers for cornbread stuffing.
• Crumble over salads for added texture.

Frequently Asked Questions

Q: Can I make this ahead? A: Yes! Store in an airtight container at room temperature for up to 2 days. Reheat before serving.

Q: Can I freeze it? A: Yes! Freeze for up to 3 months. Wrap tightly and thaw overnight in the refrigerator.

Q: Can I use cornmeal mix? A: Yes, but adjust the recipe accordingly since mixes often contain extra ingredients.

Enjoy!

This Amish Sour Cream Cornbread is a delicious addition to any meal. Its easy preparation and irresistible flavor make it a recipe you’ll return to again and again!